Výsledky vyhledávání - "Steve, Munyard"

The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

Autor: Patrick Murigu Kamau Njage, Ranil Coorey, Steve Munyard, V. S. Jayamanne, Elna M. Buys, Carl J. Mousley, Gary A. Dykes, Denise Sze Hu Ng

Publikováno v: Comprehensive Reviews in Food Science and Food Safety. 17:827-840

In recent decades, the demand for ready-to-eat (RTE) food items prepared by the food catering sector has increased together with the value of cook-serve, cook-chill, and cook-freeze food products. The technologies by which foods are cooked, chilled,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::257d13574a786b52dcdcd261617fd8f1
https://doi.org/10.1111/1541-4337.12357

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Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor ( Lethrinus sp), Saddletail Snapper ( Lutjanus malabaricus ), Crimson Snapper ( Lutjanus erythropterus ), Barramundi ( Lates calcarifer ) and Atlantic Salmon ( Salmo salar ) Fillets Stored at 4°C

Autor: Steve Munyard, Judith Fernandez-Piquer, Janet Howieson, Luisa Fernanda Fuentes‐Amaya

Publikováno v: Food Science & Nutrition. 4:479-489

Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) change

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a19af006ca00ed868f438b134a116cc3
https://doi.org/10.1002/fsn3.309

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The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

Autor: Ranil, Coorey, Denise Sze Hu, Ng, Vijith S, Jayamanne, Elna M, Buys, Steve, Munyard, Carl J, Mousley, Patrick M K, Njage, Gary A, Dykes

Publikováno v: Comprehensive reviews in food science and food safetyReferences. 17(4)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::dd982fc45e1c2105d30e81b75192ef66
https://pubmed.ncbi.nlm.nih.gov/33350119

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Sensory, Microbiological and Chemical Changes in Vacuum-Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C

Autor: Luisa Fernanda, Fuentes-Amaya, Steve, Munyard, Judith, Fernandez-Piquer, Janet, Howieson

Publikováno v: Food Science & Nutrition

Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB‐N), and sensory (Quality index assessment QIA, Torry scheme) chan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::65646c549d3cb6c54c2b0701047efcda
https://pubmed.ncbi.nlm.nih.gov/27247777

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